Coconut and Blueberry Cheesecake

INGREDIENTS

4 cups desiccated coconut

1 cup erthyritol (or other sugar replacement)

2 egg whites

3 eggs

1/4 cup butter, melted

3 x 8 ox packets of cream cheese

2 tspn vanilla essence

2 cups blueberries

1 -2 tblspns coconut oil

METHOD

Preheat the oven to 180C/350F degrees.
Lightly great a 7 inch spring form cake with the coconut oil.
In a large bowl, mix the desiccated coconut, melted butter, egg whites and 1/2 cup erthyritol (or other sugar replacement) and mix well with your hands.
Ensuring that your hands are damp, press the coconut mixture into the cake tin and press the mixture firmly along the sides and the base.
Cover the top edges with silver foil (to prevent the edges burning)
Bake in the oven for 20 minutes. Remove and set aside to cool.
Make the cheese cake mixture by blending the cream cheese with a whisk.
Add the erthyritol (or sugar substitution) and vanillia essence and blend.
Using the whisk, add the eggs one by one to the mixture.
Mix in 1 cup of the blueberries by spoon.
Place the mixture into the coconut shell and bake in the oven for 50 minutes.
Chill in the fridge overnight.
Decorate with the remaining blueberries.
Eat and enjoy!
Serves 4 -6[/SIZE]